In article 4>,
Wayne Boatwright > wrote:

> Thanks, Serene. That's good to know. I'd have never thought white sauce
> would freeze well. Since they're also milk based, I wonder how well that
> might work with Sausage Gravy or Hamburger Gravy? David like both and I
> like neither, so there's usually too much for one meal. Freezing would be
> ideal.

Using frozen gravy, thaw in the microwave or by conventional means. Heat
by microwave or conventional means. Whip it with a spoon until smooth
because it will be thick and chunky. If it appear too thick after this,
add liquid. I generally prefer water at this step. Reheat until hot
enough to eat.
This works well with brown gravy, but I'd give it a try with white gravy
using milk instead of water to thin it out if it's too thick.
Give it a shot. Brown gravy works for me. I never have enough sausage or
hamburger gravy left to experiment with, but I'm sure it'd be fine. I
have the method in my mind for what it's worth.

leo